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Antinori Castello della Sala Cervaro della Sala Chardonnay Umbria IGT 2015

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Quick Overview

Antinori Castello della Sala Cervaro della Sala Chardonnay Umbria IGT. The wine has won numerous awards, including the coveted Tre Bicchieri from Gambero Rosso, Italy’s leading wine magazine.


Antinori Castello della Sala Cervaro della Sala Chardonnay Umbria IGT

Details

Antinori Castello della Sala Cervaro della Sala Chardonnay Umbria IGT. Mild springtime temperatures and the optimal availability of water allowed the vines to develop well at budbreak, which occurred slightly earlier than normal. This was followed by excellent conditions during flowering and fruit set. Ample rainfall in early summer allowed the vines to maintain a good vegetative balance even during the hot weather in August. The fluctuations between daytime and nighttime temperatures and access to water also permitted the grapes to ripen gradually, creating healthy and fully developed grapes that were harvested in mid-August. The grapes come from 15-20 year old vines planted at Antinori’s Castello della Sala at elevations ranging between 656 and 1,312 feet in Pliocene sedimentary soils rich in marine fossils with some clay. The first vintage of Cervaro, the 1985, was released in 1987. The wine’s name translates as “Stag of the Hall,” taken from that of the 14th century feudal owners of Castello della Sala, an Umbrian castle Antinori purchased in 1940. • The wine has won numerous awards, including the coveted Tre Bicchieri from Gambero Rosso, Italy’s leading wine magazine. The grapes were harvested and immediately placed in special refrigerated conveyer equipment to ensure that the grapes would be cool on arrival to the press. The grape varieties were vinified separately to maximize the wine’s aromas. The must remained in contact with the skins for about 8 to 12 hours. The must was then transferred to new French oak barriques (Alliers and Troncais) where alcoholic fermentation took place over a period of 14 days. The wine remained sur lie in the barriques for about 6 months, during which it completed its malolactic fermentation. It was then racked, blended, bottled and remained in the bottle for 10 months in the historic cellars of Castello della Sala before being released.
Rating
RP
94
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